Veggie and Egg White Stuffed Peppers

  • U Serves 1 Person
  • P Prep: 00:06
  • P Cook: 00:40
Veggie and Egg White Stuffed Peppers

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)


Amount Per Serving


Calories 143

Calories from Fat 9


% Daily Values*


Total Fat 0.99

1.52%


Saturated Fat 0.14

0.70%


Polyunsaturated Fat 0.37


Monounsaturated Fat 0.03


Cholesterol 0.00

0.00%


Sodium 232.50

9.69%


Potassium 831.75


Total Carbohydrate 18.55

6.18%


Dietary Fiber 5.13

20.52%


Sugars 9.92


Protein 16.86


Vitamin A 251.25%

Vitamin C 612.50%


Calcium 10.75%

Iron 14.75%


* Nutritional Values are estimated and may vary

³ Description

These were so delicious and easy to make! Low calorie, low fat, and high protein

² Ingredients

  •  1/2 cup Egg White
  •  1/4 cup chopped Broccoli
  •  1/4 cup, chopped Kale
  •  1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  •  1/2 cup Baby Spinach
  •  1/4 cup, chopped Red Onions
   

q Directions

(Nutrition Info is for two halves)
1. Preheat the oven to 375
2. Core the pepper and take out the seeds and cut it in half
3. Lay the halves on a greased and lined baking sheet
4. Cut up your veggies and disperse them in the peppers
5. Fill the peppers with egg whites
6. Sprinkle with desired seasonings
7. Bake for 40 minutes or until the eggs are cooked - you can broil for a few minutes at the end to speed up the process but be careful that they do not burn

Note: try to find a pepper that is relatively symmetrical so it lays flat on your baking tray

Recipe Provided by @katherineallen2

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